S’mores Rice Cereal Treats
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What do feeling blue and celebrating a happy occasion have in common? There’s a cookie for both. And according to Becca Rea-Tucker (aka @thesweetfeminist), there’s a sweet treat for any emotion you’re feeling. Plucked from the “lonely” chapter of her new cookbook, Baking by Feel, these s’mores rice cereal treats are ideal for sharing.
“This recipe comes together quickly, feels fancy without trying and you probably already have Rice Krispies in your pantry (just me?),” Rea-Tucker writes. “It’s a continuation of my predilection for adding graham crackers to anything I can. The trick here is to not pack the mixture down into the pan—just gently nudge it in, and you’ll wind up with light and fluffy treats.”
From the book Baking by Feel by Becca Rea-Tucker. Copyright © 2022 by Becca Rea-Tucker. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.
6 tablespoons (85g) unsalted butter
5½ cups (one 10-ounce package, 283g) mini marshmallows
¼ teaspoon vanilla extract
Pinch of kosher salt
3 cups (90g) Rice Krispies cereal
1 cup (120g) graham cracker pieces
½ cup (70g) chopped milk chocolate
1. Line the bottom and two sides of an 8-inch square baking pan with an overhanging strip of parchment paper cut to the width of the bottom of the pan. Grease the exposed sides of the pan and parchment paper.
2. In a large pot, melt the butter over medium heat. Heat, stirring, until the butter turns a deep amber color and smells nutty (watch it carefully— don’t let it burn!). As soon as your butter is browned, add the marshmallows and stir until smooth. Turn off the heat. Stir in the vanilla extract and salt. Add the Rice Krispies and graham cracker pieces and stir until completely coated.
3. Transfer the mixture to the prepared pan. Gently spread it out into an even layer, but don’t press it down (we don’t want dense Rice Krispie treats!).
4. Scatter the chopped chocolate over the top. Cool for 1 hour, then cut into 9 squares before serving.